October 2023 - Cooking with Rum

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                                  Fall Harvest Chicken

Ingredients:

  • 6 Chicken Thighs (bone in and skin on)
  • 2 Tbsp. Olive Oil
  • 2 tsp. Fresh Rosemary, chopped
  • 1 tsp. Rubbed Sage
  • ½ tsp. Salt 
  • 2 Carrots, peeled and cut round
  • 1 Small Sweet Potato, peeled and diced
  • 1 Medium Onion, peeled and sliced
  • 1 Small Acorn Squash, deseeded and sliced into small pieces
  • 1 C. Frozen Cranberries1 Medium Apple (Pink Lady or Honeycrisp), slice into wedges
  • 2 pieces Peppered Bacon
  • ½ C. Brown Sugar
  • ¼ C. Spiced Rum

Directions:

  1. Preheat the oven to 450º F.
  2. In a small bowl mix the olive oil, chopped rosemary, sage, and salt.
  3. Place all prepared fruits and vegetables onto a sheet pan. Gently pour olive oil and spice mixture evenly over everything. Mix everything on the sheet pan so everything is covered in the olive oil mixture. Spread everything to a single layer on the pan. 
  4. Place the chicken thighs and bacon evenly on top of the fruits and vegetables.
  5. In a bowl, mix brown sugar and rum.  Use a spoon to scoop glaze and brush mixture onto each of the chicken thighs and bacon.
  6. Transfer pan to the oven and roast for 40 minutes until the chicken reaches an internal temperature of 165ºF. Let rest 5 minutes before serving.

                           Spiced Rum and Pear Cake

Ingredients for the Cake:

  • 1/2 C. Spiced Rum
  • 2 C. Sugar
  • 3 Large Eggs, room temperature
  • 3/4 C. Olive Oil
  • 2 tsp. Vanilla Extract
  • 2-1/2 C. All-Purpose Flour2 tsp. Baking Powder
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Salt
  • 1/2 tsp. Ground Nutmeg
  • 4 Large Pears (about 2 pounds), peeled and cut into 1/2-inch cubes
  • 1 C. Walnuts, chopped

Ingredients for the Glaze:

  • 1 C. Confectioners’ Sugar
  • 2 Tbsp. Spiced Rum

Directions:

  1. Preheat oven to 350°F. 
  2. In a mixing bowl, beat sugar, eggs, oil, vanilla and rum until slightly thickened, about 5 minutes. Sift together the flour, baking powder, cinnamon, salt and nutmeg then gradually beat into the rum mixture. Stir in pears and chopped walnuts. 
  3. Transfer batter to a greased and floured 13 x 9-inch baking pan and bake for 45 minutes or until a toothpick inserted in center comes out clean. Allow cake to cool in pan.
  4. For the glaze:  In a mixing bowl, mix confectioners’ sugar and rum. Spread glaze evenly over cake. Cut cake into squares.